Panera Now Has Grain Bowls And They’re My New Favorite Thing On The Menu
All I want to eat is these now
This is one of my favorite times of year—though not, as you may be guessing, because of the lead-up to the holidays. It’s because clementines are, at last, back in season. It has always felt odd that this particular citrus fruit, which usually hits grocery stores in late November, should serve as a harbinger of winter. Yet I have learned to ignore such paradoxes. It is best not to overthink the clementine, except when you want to cook with it.
While I normally keep a bag or box on my kitchen counter and eat them throughout the week, this year I am planning to use them in more creative ways. There are lots of things you can do with clementines aside from peeling them and popping them straight into your mouth (and adding them to). Here’s a look at some of them.
What’s the Difference Between Canned Pumpkin and Pumpkin Pie Filling?
Before you grab any can of pumpkin off the shelf in a grocery store, it’s important to know the difference between canned pumpkin vs. pumpkin pie filling. Using the wrong version may yield disappointing results, so listen up. What Is Canned Pumpkin? Canned pumpkin (labeled as “100% pure pumpkin”) is a purée of pure pumpkin mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin can be used as an ingredient in homemade pumpkin pie filling, pumpkin bread, pumpkin milkshakes, and so much more.
Make a galette or upside-down cake.
When sliced, clementines have a lovely cross-section, which is why they’re perfect for layering into a round of dough (then simply fold over the sides) to. Because clementines are smaller than other similar citrus fruits, they should fit snugly in whatever size pastry you decide to make. Likewise, these petite citrus beauties are rather stunning featured in a cake, such as this wow-worthy . (Alternatively, you could boil and purée some clementines and for a punch of bright flavor, but that is a little more labor-intensive.)
Add them to mulled wine.
It’s standard practice to throw some sliced oranges into a, along with some of the peeled rind. But why not substitute oranges for clementines while these little citrus fruits—tart and bright and delicious—are in season? This way, you’ll be able to fit some of the stewed slices into your mug rather than letting them languish in the pot, as orange slices normally do because they are too large.
Hot Cocoa M&M's Are Back for the Holidays, and Christmas Couldn't Get Any Sweeter
Hot Cocoa M&M's are back in action for the holidays. The post Cozy Hot Cocoa M&M’s Are BACK for the Jolly Season appeared first on Taste of Home.
Make a savory-sweet glaze.
Who says meat and clementines don’t go together? To make a savory clementine glaze, just bring fresh clementine juice to boil with, say, shallot and thyme, as thissuggests. When it’s reduced to less than a cup, stir in some butter and salt, and brush the sauce onto pork, chicken, beef, or any other protein you want to brighten up.
This is very easy to do and will probably impress your friends and family. Gather up your clementines and use a recipe such asas your guide. You’ll simply bring a cup or two of sugar to a boil in a pot with water, add some sliced clementines, and gently simmer them in the simple syrup. A perfect holiday treat or garnish. Another ridiculously easy, candy-like treat to be made with clementines: .
This Holiday Turkey Pie Is Filled With Every Single One Of Your Favorite Thanksgiving Foods
Why make seven dishes when you can have one?The grocery store's Holiday Turkey Pie combines nearly every important aspect of Thanksgiving into one delicious pie.
There’s much more you can do with clementines, of course, but if you want to experiment, get to it sooner than later. Before you know it, clementines will be out of season. Need more inspiration?
Here are some other vibrant clementine recipes worth trying:
How to Get Your Kids to Eat a Giant Tray of Vegetables .
Make like Deb Perelman and call it “Pita Chip Salad.” Welcome back to Picky Eaters’ Club, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.A giant tray of roasted vegetables, no matter how expertly cooked and seasoned, will never send my children running to the dinner table. And yet the recipe I’ve given you this month is exactly that: a giant tray of roasted vegetables. Let me explain.My general philosophy when it comes to feeding my kids is to cook what I crave, then find ways to add bait that will bring them to the table.